This is a fabulous recipe based on one that has been around for a long time, just changed up by the addition of dark cocoa which gives it a very mellow chocolate flavour, which is great with the intense orange. It really makes a difference to serve it with the cinnamon and orange cream! If you are a first-time visitor to From the Kitchen - welcome! - and please free to have a good look around via the recipe index or home page :) I have also recently posted a smaller version of the same cake, topped with candied oranges and orange syrup which you can see here. (A tiny bit of shameless self-promotion here, some kind soul nominated this blog for 'theKitchn - Best Blog From Abroad' so if you're keen to vote for me too (blush) please feel free to follow this link....http://www.thekitchn.com/nominate-your-favorite-blog-from-abroad-for-the-homies-awards-the-homies-2014-200247 )
3 oranges, spray free or organic
350g ground almonds (almond meal)
2 cups caster sugar
3 heaped tbsp dark cocoa
Put the oranges in a large pot, cover with water, bring to the boil then reduce to a simmer and cook for 1 hour. Drain and leave in pot to cool. Pre-heat oven to 170˚C (330˚F) and line the base and sides of a 26cm removable base, cake tin. Once the oranges have cooled a little, cut into wedges and blitz in a food processor until well blended. Add all remaining ingredients and whizz until combined. Pour into the prepared cake tin and bake for around 60-65 minutes or until the middle is set and cooked through. Leave to cool in tin, then carefully remove to serving plate. Serve with Orange Cinnamon Cream. Makes a big cake!
Orange Cinnamon Cream
1/4 cup icing sugar
1 tsp cinnamon
finely grated zest of half an orange
Whip all together to soft peaks.